Adapted from Gourmet
2 cups flour
2 sticks cold butter, cut into pieces
2/3 cup powdered sugar
1/2 half stick butter (1/4 cup)
1/2 cup packed brown sugar
3/4 cup canned coconut cream (I use Coco Lopez)
1/4 cup heavy cream
2 tablespoons fresh lemon juice
2 2/3 cup sweetened flaked coconut
1 1/3 cup macadamia nuts, large pieces halved
Preheat oven to 350º. Grease 9 x 13 inch pan.
In food processor, pulse together flour, 2 sticks of butter and powdered sugar till dough is the consistency of cornmeal with a few larger pieces of butter. Pat into bottom of prepared pan. Bake 20 minutes.
Melt the half stick of butter in large saucepan. Remove from heat. Stir in brown sugar, till dissolved, then add the rest of the ingredients and mix well. Pour topping over crust. Reduce oven temperature to 325º and bake about 40-50 minutes till golden and bubbly.
Cool on a rack, then cut into bars. These freeze well.